Make It

Cook and stir chicken in dressing in large skillet on medium heat 5 min. or until done. Stir in vegetables and soup. Spoon into 9-inch square baking dish sprayed with cooking spray; top with VELVEETA.

Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush with egg. Cut several slits in pastry to permit steam to escape. Place dish on baking sheet.

Serving Suggestion

How to Thaw Pastry Sheets

Remove pastry sheet from freezer; cover with plastic wrap. Thaw at room temperature 30 min., or in refrigerator 4 hours. Thawed wrapped pastry sheets can be stored up to 2 days in refrigerator.

Servings

6 servings

Diabetes Center

Carb Choices: Carb Choice

Nutrition Bonus

Nutritional Information

Serving Size 6 servings

AMOUNT PER SERVING

Calories

460

% Daily Value

Total fat

26g

Saturated fat

8g

Cholesterol

90mg

Sodium

820mg

Carbohydrate

30g

Dietary fiber

2g

Sugars

5g

Protein

25g

Vitamin A

15 %DV

Vitamin C

0 %DV

Calcium

20 %DV

Iron

15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Ratings & Reviews

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Chyatt526Chyatt526|Thu, May 21 2015 3:51 PM

My entire family loves this version of pot pie. Easy to make one for now and one to put away in freezer.

angie_jeanetteangie_jeanette|Tue, Jan 27 2015 11:02 AM

cheryl083cheryl083|Sat, Dec 14 2013 3:13 PM

This is the worst recipe I have ever made. It was very expensive and took a while to make. We found it very dry and cheese didn't taste good with the chicken soup so we threw it out.